Dill Pickles

1. 1

   Place vinegar, salt, and water in a sauce pan. Bring to a boil.

2. 2

   Meanwhile, wash cucumbers in water. Place small cucumbers directly in sterilized canning jars. Large cucumbers can be sliced into smaller spears or rounds.

3. 3

   Add 2 cloves whole garlic to each jar. Add 1-2 heads of dill to each jar. Pour boiling brine over pickle mixture. Wipe down rim of jars and put canning lid and ring on tight. Let jars sit until completely cooled.

4. 4

   Check that jar has sealed. If not sealed, place in fridge. Wash jars to remove any excess brine and store for at least 3 weeks before using.

* Per serving · 4 servings · Values may vary.

No additional tips available.